French Books - Page 11

The Fat Fallacy : Applying the French Diet to the American Lifestyle

Will Clower

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Customer Reviews:
Total reviews: 61 Average rating: 4.5 of 5

Excellent read... 5 out of 5 stars.
20 of 27 people found this review helpful.

Being a Neurophysiology which is a part of physiology as a science, which is concerned with the study of the nervous system. It is closely connected with psychology, neurology, clinical neurophysiology, electrophysiology, ethology, higher nervous activity and other schools of science makes the author more than qualified to write a book on how food effects the human body. And anyone who has lived in France for two years and has shut up and listened and observed, should be qualified in some way to discuss how the French eat and why they are so healthy compared to most Americans.

Having said that, I find the book full of wisdom that should a reader use even a small amount their life and health should improve alot. Sure the author drives home common sense things like stop eating faux foods, or eat small servings and he notes on page 122 'This diet is about giving up quantity for quality, about eating richer, better food and loving it more. Eating fewer calories falls out naturally from that.... You aren't losing weight, you are developing a healthy relationship with your food. Weight loss just happens.'

Going back to page 3 the author shows that in the United States 13,000 new fat free products invented in the last 15 years whereas in France you wont find such products. That the % of fat in the diet is lower in the US, 30-35% but 10% higher in France where obesity is almost unheard of. That in the US at least 30% of Americans are obese (this doesn't count those who are overweight or morbidly obese wheras in France the number is 8% and holding. Heart disease in the US is 3 times higher whereas in France it is 3 times lower. French women live years longer and French men 2 years longer than your average American.

And the author is 100% correct when he shares that people he has known (same with me) who have been in France for even a few weeks who have eaten in a total French way, are amazed that they lose weight and haven't really tried. And he shared on page 33 that 'Paul Rozin a scientist who explores the psychology of food, recently surveyed dietary viewpoints from many cultures. He pointed out that the French see food in terms of what it can do for you. Americans, on the other hand, view it in terms of the harm it can inflict'.

The author also shows keenly that Americans cheat when it comes to food whereas the French savour what they do eat which means that unlike the American cheater who eats fast in order to hide their mistake, the French not only can tell you what they ate and why they loved it, but can do so while eating 75% less than the average American.

The author also wisely reminds the reader that its their responsibility to stop making excuses and start making wiser choices. So what if when eating out the serving size is enough for three or four meals, grow up and learn to eat less and leave the leftovers or take them home for two more meals. Or better yet pick better places to eat where the serving sizes are more European in size.

The only complaint I have about the book is the title which I would have preferred to be The French Lifestyle Secrets to Permanent Weight Loss since studies show that only around 20% of people who diet succeed, whereas those who make lifestyle changes which are more permanent, have a much higher success rate.

Editorial Review:

The Fat Fallacy shows us not only why the Mediterranean diet makes them thinner and healthier than us, it also tells us how to make that successful and sumptuous diet work in our hurried and harried American lives.

Auberge Of The Flowering Hearth

Roy Andries De Groot

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Extraordinary 5 out of 5 stars.
8 of 8 people found this review helpful.

This is, without a doubt, the most extraordinary book on food and gastronomy ever. Brilliantly written, a true snapshot in time.

open your eyes, to a whole new world! 5 out of 5 stars.
3 of 3 people found this review helpful.

this book, published in the early 70's takes on a new meaning for serious cooks seeking inspiration. when you read this book be prepared to be transported to a world before mass transport, the specter of iqf (individual guick freezing) and strawberries year round... this relates a tale of two strong women putting great regional food out; not because it is the trendy thing to do, but because it is the only option. instead of being repetitious, it shows the durability of the classics. read this book as a primer for alice waters and local eating.

Goes to the core of things 5 out of 5 stars.
1 of 1 people found this review helpful.

This book goes to the core of things. As a former chef, now lawyer, myself, I understand fully the reviewer who commented that he made all the chefs in his restaurant read this book -- not for the recipes, but for the understanding.

Those familiar with de Groot's other cookbooks will realize that some of the recipes in this book are repeated nearly verbatim from earlier books. But this is not a drawback, because can you really write book after book of entirely different but equally inspired recipes? Cookbooks that do that turn into compendiums of random recipes, some good, some less good. It appears that the actual menus of the Auberge are to some extent fictionalized, but based on an interview I heard with de Groot it is clear that the underlying facts are true -- de Groot said that after eating at the Inn his entire viewpoint on cooking changed, and anyone who reads the book will find their own viewpoint equally changed.

What this book teaches is that it does not matter if you can list 40 recipes for zucchini; rather, there is at least one particular thing you can do with zucchini that is incredibly good. This is a book of treasures.

By the way, de Groot's earlier book, Feasts for all Seasons, is similar in bringing a mystical understanding to the seasonal cycle of foods. It too has many treasures in it, including a three page description of how to poach an egg. The treasures remain, but unfortunately many of the recipes seem to be laden with salt pork, fat back, pints of cream, pounds of butter, and generally harder to digest than they were for many of us forty years ago.

If you love food, buy the book.

Linda Mccartney's Home Cooking

Linda McCartney

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

My current Bible 5 out of 5 stars.
5 of 5 people found this review helpful.

I lost my first cookbook and intro to vegetarian cooking by Linda in a divorce. It took some time to replace. I absolutely love her receipes. Thanks to Linda McCartney (may she rest in peace)and her cookbook, it was an easy transition into the vegetarian eating style.

Review by a "meat-eater" 5 out of 5 stars.
1 of 2 people found this review helpful.

The dishes are well-explained and easy to follow. While we are not vegetarians, we do like to occasionally eat vegetable-only dinners as a change-of-pace. The recipes we have tried have been delicious.

I heartily, no pun intended, recommend this for anyone who enjoys an interesting, and probably different, taste offering to one's palate.
Bon appetite.

The transaction was a beeze as well.

Editorial Review:

Cooking with a conscience is the motivating force behind this wonderfully appealing vegetarian cookbook. McCartney offers more than 200 easy, clear and delicious recipes for a meatless and healthful cuisine. Among the recipes are Beefless Stroganoff, Moussaka without Lamb, Shepherd's Pie, Schnitzel Scaloppini, and many more.

The Food of France: A Journey for Food Lovers (Food Of Series)

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Editorial Review:

The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. It creates a culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, to discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking cassoulet, warm brioche and petits pots de crème.

Beautiful photographs shot in France show how to choose the best produce -- from market fresh vegetables to seafood, regional cheeses, and charcuterie. To partner the recipes, special sections explore the essence of French food and drink. Varieties of cheeses, charcuterie, seafood, patisserie, and breads have been photographed to make identification easy.

Included are sections on such special topics as: - Properly ripening a Camembert - The baguette - French chocolate - Enjoying the best of France's wines and champagnes.

About The Food of... series A culinary journey around the world.

Each book in The Food of series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.

Ducasse Flavors of France

Alain Ducasse, Linda Dannenberg

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Editorial Review:

Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure. At thirty-three, he was the youngest chef ever to be awarded three Michelin stars; and in 2005 he became the first chef in the world to win three stars for three restaurants, with a staggering total of fourteen stars spread across eight restaurants in three countries. He has mentored a generation of younger chefs who have introduced his cooking around the world and he has, quite simply, changed the face of traditional French cooking.

In this, his first American cookbook, M. Ducasse shares the principles and techniques of his uniquely elemental cuisine. At its core are clarity of taste, precision in execution, and respect for the food itself, which to Ducasse means retaining its essential flavor. That respect for true taste results in a multitude of simple but striking techniques. Ducasse uses as much of each ingredient as he can—the skins, the shells, the baking juices, the pan drippings, the heads, the cooking broth, all the by-products of the process—in order to capture the truest taste. He incorporates different preparations of the same ingredient into a given dish, each revealing an individual aspect of its flavor—sliced raw artichokes, braised whole artichokes, and paper-thin slices of fried artichoke, for example, might be featured together. The brilliance of his food—apparent in recipes made with no more than two ingredients enhanced by a simple aromatic element, with seasoning reduced to a few grains of salt—explains why he is "the country's star chef" (Wine Spectator) and "the Escoffier of our time" (Le Point).

Ducasse Flavors of France documents, in more than one hundred lavishly photographed recipes, the influences—Mediterranean, Provençal, and classical French—that permeate this extaordinary cuisine. Many of the recipes are simple, others complex, but all can be perfectly accomplished with a little time and patience.With its "alluringly simple dishes, like buttery fork-mashed potatoes, peppered slices of sauteed pumpkin, swordfish with citrus, exquisite chocolate tartlets, and a homey pear and honey cake made with big chunks of pear" (The New York Times), this is the most accessible Ducasse cookbook published. Yet there are still recipes to challenge ambitious cooks and great tips that will make all cooks better in the kitchen.

The Paris Cookbook

Patricia Wells

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food.

In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market.

Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.

The French Chef Cookbook

Julia Child

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

From the PBS series to the reader. . . . 4 out of 5 stars.
10 of 10 people found this review helpful.

This is a very nice cookbook. In this volume, one reviews the recipes that Julia Child featured on her TV series, "The French Chef." Not all recipes are quick and easy to create; however, the full volume provides many that can be done handily by folks in their kitchens.

Some examples of recipes that are delicious and doable:

1. Coquilles Saint-Jacques. The nice thing about this recipe is that Julia Child provides variations on the main recipe. It takes considerable preparation, but this dish, featuring scallops, is well worth it. If one prepare the variation she mentions of serving in separate dishes, one can get a very nice response from dinner guests.

2. Boeuf Bourguignon. Beef burgundy. Easy to make--but delicious to eat. And this dish can serve many people if one wishes to serve dinner for a multitude of people. The beef, cut into small pieces, becomes tender after slow cooking over time with a wine sauce. Throw in onions, mushrooms, and so on, serve with rice, potatoes, or noodles. Delicious!

3. Quenelles. A wonderful fish dish which, if done well, is exquisite! What is nice about this recipe is that it is pretty straightforward. The fish used in France is normally pike; options beyond that include halibut, flounder, cod, sole, etc. The recipe details nicely the development of the dish and its poaching. Several different serving methods are also provided.

And so on.

All in all, a nice work for different reasons: (1) It nicely summarizes the essence of a wonderful TV program by Julia Child; (2) It provides cooks with a nice set of recipes. Some of the recipes ion this book are not so simple to make at home. However, otherts are quite doable.

All in all, a worthy work to add to one's cookbook collection.

Editorial Review:

All the recipes that Julia Child demonstrated on her first public television series, The French Chef -- the 119 shows that made Julia a household name and changed forever the way Americans cook.

The Food Lover's Guide to the Gourmet Secrets of Paris

Kate Whiteman

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Beautiful Book 5 out of 5 stars.
5 of 6 people found this review helpful.

A really entertaining and useful book to lure you to Paris. Very well written (and detailed) reviews on Restaurants, Cafes, Pastry shops, Chocolate shops, Cheese shops, Markets, etc... by districts and arrondisments. The gorgeous photos alone made me start planning my next trip to Paris. The author also includes quite a few recipes.

Editorial Review:

The gourmet treasures of the French capital come alive in this must-have book for the traveling food lover. Survey the gourmet treasures to be found in homey bistros within a stone's throw of the Bastille, the local markets on the Left Bank, or the delicacies in the well-heeled precincts near the Eiffel Tower. Each neighborhood's best restaurants, cafes, markets, and specialty shops are keyed to the other major sights most visitors are sure to want to see while in town, so you will certainly be able to blend a culinary tour with shopping, museums and sightseeing. Noted food writer Kate Whiteman approaches each entry with a discerning palate and a vast array of experience and local knowledge. You won't miss the out-of-the-way spots or unusual local delicacies. To keep the memory of Paris alive after you have unpacked your bags again, she includes forty recipes so that you can even eat like a Parisian at home.

Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

Peter Mayle, Gerard Auzet

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Customer Reviews:
Total reviews: 10 Average rating: 3.5 of 5

Editorial Review:

Attention bread lovers!

In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.

Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.

Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules.

Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers.

One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

Markets of Provence: A Culinary Tour of Southern France

Ruthanne Long

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Perfect For Trips Or Just Some Dreaming........... 5 out of 5 stars.
22 of 23 people found this review helpful.

If you or anyone you know plans a trip to Provence, make sure this book goes too! It is an excellent guide to the wonderful Provencal outdoor markets. If you want to experience Provence at its finest, this is one of the very best guide.

Full of gorgeous color photos, this is a beautiful as well as helpful book. After the trip, it is wonderful to go through the book again and savor all of the great memories. For the finest produce, cheese and other delights of the South, this book is a must have!

Poor service -- very poor follow-up. 1 out of 5 stars.
4 of 27 people found this review helpful.

As part of a $250.00 order, I ordered the Michelin France Provence map in English, and the Michelin 2006 Red Guide France: Hotels and Restaurants in English - both Items they sent me were written in French, which are of no value to me. I requested a shipping label to return the map and the book and asked they send me the English versions. The Amazon Outsourcing Desk in India refused both request. I requested an American Amazon Customer Service Manager contact me on this Issue. That has never happened. I am also being asked my Satisfaction on a 3d book - Markets Of Provence - which they never sent me. The remainder of my $250.00 order were the English Versions, as ordered. My Overall Satisfaction: Well below the 1 Star shown. Actual Satisfaction "F Minus" for all departments in Amazon and far less for their very poor Customer Service and lack of ethical follow-up for their mistake.

Editorial Review:

Markets of Provence is a beautifully photogr aphed culinary guide through Provence. Using the open air ma rket & the fresh produce as guideposts in this tour, this bo ok really is a food lover''s guide - as well as a cookbook - through this beloved region. '